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Chocolate Carrot Patch Cupcakes
Recipes
Chocolate Carrot Patch Cupcakes
24 servings
1 hour, 30 minutes total (Active 40 minutes)

Ingredients

  • 4 oz cream cheese
  • 24 cupcake liners
  • 3 medium carrots
  • 1 (15.25 oz) package devil's food cake mix
  • 1 (3.9 oz) package instant chocolate pudding mix
  • 1 tablespoon ground cinnamon
  • 1 cup reduced-fat milk
  • 3 large eggs (or ¾ cup egg substitute)
  • 1 cup chopped walnuts (or pecans)
  • 1 ½ cups shredded coconut flakes
  • 10 drops green food coloring
  • 2 (16 oz) containers cream cheese frosting
  • 10 drops orange food coloring (or mix 3 drops red and 7 drops yellow)
  • Small zip-top bag

Steps

    1. Set cream cheese out to soften. Preheat oven to 350°F. Line 2 (12-cup) muffin pans with cupcake liners. Peel carrots, then shred (about 3 cups).
    2. Combine cake mix, cream cheese, pudding mix, cinnamon, milk, and eggs; beat with electric mixer on LOW until just combined. Increase speed to MEDIUM; beat 1 more minute, then stir in carrots and nuts.
    3. Scoop batter evenly into cupcake liners (about ⅓ cup each); bake 18–20 minutes until toothpick inserted in the center comes out clean. Cool cupcakes in pans on wire rack 30 minutes.
    4. Cut small, cone-shaped hole in center of each cupcake (about 1 tablespoon). Place removed cake pieces in food processor bowl and pulse into fine crumbs. Combine coconut and green food coloring until coconut is evenly green. Reserve ½ cup green coconut.
    5. Spread about 1 heaping tablespoon frosting in thin layer around hole on top of each cupcake, then roll in green coconut to coat frosting. Sprinkle cake crumbs around cone-shaped hole.
    6. Combine orange food coloring and remaining container frosting until blended. Place orange frosting in zip-top bag, seal bag, and snip off 1 corner. Pipe frosting into holes, then mound on top of cupcakes, to look like carrots growing out of ground. Top each carrot with a pinch of reserved green coconut for leaves. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄24 recipe serving: Calories 340, Total Fat 14g, Sat Fat 6g, Trans Fat 0g, Chol 30mg, Sodium 340mg, Total Carb 50g, Fiber 3g, Total Sugar 38g, (Incl. 36g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 4%